4 skinless chicken breast fillets, cut into bite-sized chunks
1/2 cucumber, chopped
1 red onion, sliced
4 tomatoes, cut into slim wedges
16 black olives
175 g (6 oz) feta cheese, crumbled
1 small cos (romaine) lettuce, torn
1 tablespoon lemon juice
2 tablespoons olive oil
1 tablespoon chopped fresh oregano or 1/2 teaspoon dried oregano
Soak 8 small wooden skewers in water and preheat the grill to high. In a bowl, mix together the yogurt, garlic, olive oil, lemon rind and juice and cumin. Add the chicken, stir well and thread on to 8 skewers. Place on a foil-lined grill pan.
Cook under a preheated hot grill for 10 minutes, turning occasionally, or until the chicken is cooked and beginning to char in places.
Meanwhile, in a salad bowl mix together the cucumber, onion, tomatoes, olives, feta and lettuce.
Make the dressing by whisking together the lemon juice, oil and fresh or dried oregano. Pour the dressing over the salad and lightly mix together. Serve with the chicken skewers.